Individuals can and do make a difference, but it takes a team to really mess things up.
Great things in business are never done by one person. They're done by a team of people.
The secret to success is good leadership, and good leadership is all about making the lives of your team members or workers better.

Tramway Terrace, Old Garda Station. Douglas Village,

Douglas. Cork.


Opening Hours

Mon - Wed : 04:00 PM - 11:30 PM

Thurs - Sat : 12:00 PM - 11:30 PM

Sun : 2:00 - 10:00 PM

M. Riaz​  - HEAD CHEF


Duties Include

  • planning menus

  • making sure food is of the right quality and price

  • managing stock

  • ordering food from suppliers

  • controlling a budget and keeping accurate records

  • managing health and hygiene procedures

  • organising the staff duty rota

  • recruiting, training and developing staff

  • the ability to control a budget and work with figures

  • the ability to work under pressure and make quick decisions

  • the ability to stay calm and overcome any food production problems

Zeeshan Naseem.​ - GENERAL MANAGER


  • Coordinate daily Front of the House and Back of the House restaurant operations

  • Deliver superior service and maximize customer satisfaction

  • Respond efficiently and accurately to customer complaints

  • Regularly review product quality and research new vendors

  • Organize and supervise shifts

  • Appraise staff performance and provide feedback to improve productivity

  • Estimate future needs for goods, kitchen utensils and cleaning products

  • Ensure compliance with sanitation and safety regulations

  • Manage restaurant’s good image and suggest ways to improve it

  • Control operational costs and identify measures to cut waste

  • Create detailed reports on weekly, monthly and annual revenues and expenses

  • Promote the brand in the local community through word-of-mouth and restaurant events

  • Recommend ways to reach a broader audience (e.g. discounts and social media ads)

  • Train new and current employees on proper customer service practices

  • Implement policies and protocols that will maintain future restaurant operations

           Towhid Uddin Ahmed



  • Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

  • Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

  • Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analysing variances; initiating corrective actions.

  • Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

  • Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.